Black Bean Dip


  • 1 small yellow onion, peeled, chopped
  • 2 jalapeño peppers, chopped (seeds removed)
  • 1 large clove garlic, peeled, chopped
  • ¼ cup yellow or red bell pepper, chopped
  • 215 oz cans black beans, drained
  • 3 tablespoons water
  • 1 teaspoonground cumin
  • 2 teaspoons cocoa powder*
  • 2 – 3 tablespoonsfresh lime juice
  • 1 – 2 tablespoons fresh chopped cilantro
  • 3 – 4 cherry tomatoes, sliced (for garnish)


  1. Add the chopped onion, chopped  jalapeño, garlic, bell pepper, black beans and water to a food processor bowl. Pulse a few times, pushing down contents that go up the sides. Add the cumin and cocoa powder and pulse again until smooth.
  2. Place in a microwave-safe container and cook for 4 minutes. Remove from the microwave and allow to cool for a minute.
  3. Stir in the lime juice and chopped cilantro. Add more lime juice and/or water to achieve a thinner consistency if necessary.
  4. Garnish with chopped cherry tomatoes. Serve warm with tortilla chips.


* The cocoa powder adds some nice color and actually adds a nice, savory flavor as well.

This entry was posted in Uncategorized. Bookmark the permalink.